This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

Preparation

Mix all ingredients into a slow cooker. Stir until combined, cover, and cook on low for 8 hours.

The lentils should be fully cooked. If they aren’t, re-cover and continue to cook, checking occasionally.

Remove the lid for about 30 minutes to thicken.

Cassie’s Notes:
We ate these as both chili and sloppy joes.

If you are making this for only 2 people, I would suggest halving the recipe, or freezing half for another time. We ate this for a few meals each and still, we ended up throwing some out because there was so much left over.